Ingredients

4 Servings

Meat & Seafood

  • Boneless Skinless Chicken Thigh 1 1/2 lb

Canned/Bottled Goods

  • Ghee 3 Tbsp

  • Vegetable Stock 2 cups

  • Canned Red Tomato Paste with no salt 1/4 cup

  • Canned Coconut Milk 1 can

Baking Products

  • Brown Sugar 1 Tbsp

Produce

  • Cilantro 1/2 bunch

  • Garlic Cloves 4

  • Ginger 1 Tbsp

  • Yellow Onion 1

Spices

  • Kosher Salt 1 1/8 tsp

  • Ground Cardamom 1 tsp

  • Cinnamon Stick 1

  • Ground Cloves 1/4 tsp

  • Ground Coriander Seeds 1/2 tsp

  • Ground Cumin 1/2 tsp

  • Hungarian Paprika 1 Tbsp

Dry Goods

  • Basmati Rice 1 cup

Pantry

  • Apple Cider Vinegar 1 Tbsp

Preparation

  1. Cook Coconut Rice

    Combine coconut milk, water & salt in a small pot. Bring to a boil. Add rice & reduce heat. Simmer covered for 20 minutes or until liquid has absorbed. Let stand for 10 minutes. Fluff rice with a fork. Salt to taste.

    • 1 can Canned Coconut Milk
    • 3/4 cup Water
    • 1 tsp Kosher Salt
    • 1 cup Basmati Rice
  2. Prepare Spice Mix

    Mix spices in a small bowl, set aside.

    • 1 Tbsp Hungarian Paprika
    • 1 tsp Ground Cardamom
    • 1/4 tsp Ground Cloves
    • 1/2 tsp Ground Cumin
    • 1/2 tsp Ground Coriander Seeds
    • 1 , broken in half Cinnamon Stick
  3. Prepare Vegetables

    Prepare vegetables. Set aside.

    • 1 , chopped Yellow Onion
    • 4 , minced Garlic Cloves
    • 1 Tbsp , grated Ginger
    • 1/2 bunch , chopped, leaves and tender stems Cilantro
  4. Prepare Chicken

    Prepare chicken. In a large pot, heat ghee over high heat. Add chicken thighs, season with salt and sear for 5 minutes or until browned. Place cooked thighs on a plate and set aside, reserving pot with chicken juices.

    • 1 1/2 lb , cut into 1-inch cubes Boneless Skinless Chicken Thigh
    • 1 pinch Kosher Salt
    • 1 Tbsp Ghee
  5. Create Curry

    In the large pot, heat ghee over medium-high heat. Add vegetables, reserving cilantro, season with salt and cook for 5 minutes or until soft. Add spice mix and tomato paste and cook until fragrant, for about 20 seconds, stirring occasionally. Add protein, vinegar, vegetable stock, sugar and salt. Let simmer uncovered on medium-low heat for 25 minutes or until sauce has reduced slightly and protein is tender. Add more broth or water if curry seems too dry. Stir in cilantro and check seasoning.

    • 2 Tbsp Ghee
    • 1/4 cup Canned Red Tomato Paste with no salt
    • 1 Tbsp Apple Cider Vinegar
    • 2 cups Vegetable Stock
    • 1 Tbsp Brown Sugar
    • 1 pinch , or to taste Kosher Salt
  6. Plate & Serve Curry

    Plate rice and serve with curry. Enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 700 kcal  
Total Fat 34 g 43%
Total Saturated Fat 22 g 112%
Unsaturated Fat 12 g  
Cholesterol 125 mg 42%
Sodium 1030 mg 45%
Total Carbohydrate 58 g 21%
Fiber Total Dietary 4 g 15%
Sugars Total 9 g  
Excellent Source: Protein 35 g 71%
Vitamin C 11 mg 10%
Calcium Ca 103 mg 8%
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By Innit Culinary Team